Making these beautiful cinnamon rolls was the first time for me to work with yeast dough on my own. I baked cakes from yeast dough before but always with my mom together. My mom is very talented, her yeast cakes are always beautiful and yummie. She learnt the recipes from her mom. I was a bit afraid how these cinnamon rolls would turn out but I was ready to challenge myself.

Working with this flexible and not sticky dough was amazing. I loved it and enjoyed every moment. I started making it in the evening so by the time all the 32 rolls were ready it was 11 pm.

Ree’s recipe inspired me to make these rolls but I changed a few things.

Pour the milk, sunflower oil and sugar in a large pan. Heat until just before the boiling point. Turn off the heat and leave to cool about 40 minutes. When the mixture is lukewarm, pour it into a big bowl then add the dry yeast. Let it sit for 5-8 minutes then add 4 cups flour. Stir mixture together, cover it with a tablecloth and let rise for at least an hour.

After rising for an hour, add 1 more cup of flour, baking soda, baking powder and salt. Stir mixture very well.

Sprinkle the rolling surface with flour. Divide the dough in half and start working with one of them. Roll the dough thin (0,5 cm) maintaining a rectangular shape. Spread it with melted butter and sprinkle with cane sugar and cinnamon (take as much as sweet you would like to be).

Starting at the opposite end, begin rolling the dough in a neat line toward you (keep it as tight as you can). Pinch the ends of the roll to seal it. Cut the rolls about 1-1,5 cm thick and lay them in a buttered pans. Let the rolls rise for 30 minutes then bake at 180-200C (350-375F) for 15-25 minutes.